CN106879568A - A kind of method that fruit bat is trapped based on cherry juice - Google Patents

Abstract

The invention discloses a method for trapping fruit flies based on cherry juice. The fruit flies are lured by fermented liquid of residual cherry fruit. The fermented liquid of residual cherry fruit is prepared by the following steps: collecting residual cherry inside and outside Secondary fruit, crushed manually or mechanically, put into a sealable container such as a plastic bucket, and measure the soluble solid content of the fruit juice. If the sugar content is lower than 18%, supplement it with sucrose to 18%; 0.1% by weight of raw materials Add Angel Wine Yeast and stir evenly, then seal it and place it in a room temperature environment for natural fermentation. In the early stage of fermentation, remove the cover and stir once a day. When there is no foaming in the container, it means that the fermentation is over. You can seal the mouth of the barrel and store it in a cool and dry place for use in the next year. When the cherry fruit on the tree turns color in the next year, extract the fermented cherry juice in the barrel or filter out the clear juice for later use, use the stock solution or diluted 1-5 times as a fruit fly trap and put it in a trap and hang it in the crown of the tree The lower part traps fruit fly adults.

Description

A method for trapping fruit flies based on cherry juice

technical field

The invention relates to the technical field of fruit fly insect situation monitoring and reporting, in particular to a method for trapping fruit flies based on cherry juice.

Background technique

In the application of chemical control measures for fruit flies, the key to solving the contradiction between chemical control and fruit safety production is how to spray pesticides accurately and reduce the frequency of spraying while selecting pollution-free pesticides. It is a prerequisite for timely spraying to make an accurate forecast of the occurrence period and amount of pests in the orchard. Therefore, this study aims to use the method of trapping fruit flies to monitor the occurrence period, occurrence amount and field population dynamics of fruit flies in the orchard during the fruit damage period, so as to provide a theoretical basis for precise drug use, and at the same time provide a theoretical basis for reducing the population density of fruit flies in the orchard. , to provide technical support for harmless prevention and control.

Contents of the invention

The invention provides a method for trapping fruit flies based on cherry juice, which is simple, easy, practical and efficient.

In order to achieve the above object, the technical scheme that the present invention takes is:

The invention discloses a method for trapping fruit flies based on cherry juice, in which the fruit flies are trapped through fermented liquid of residual cherry fruit.

Wherein, the residual cherry fermented liquid is prepared through the following steps.

S1. Collect the defective cherries inside and outside the garden, crush them manually or mechanically, put them into sealable containers such as plastic barrels, and measure the soluble solid content of the fruit juice. If the sugar content is lower than 18%, supplement it with sucrose to 18% ;

S2. Add angel fruit wine yeast according to the weight ratio of 0.1% of the raw materials, stir evenly, seal it and put it in a normal temperature environment to allow natural fermentation. In the early stage of fermentation, remove the cover and stir once a day. When there is no foaming in the container, it means that the fermentation is over, and the mouth of the barrel can be sealed. Store in a cool and dry place for use in the coming year;

S3. When the cherry fruit on the tree turns color in the next year, extract the fermented cherry juice in the barrel or filter out the clear juice for later use, use the original solution or diluted 1-5 times as a fruit fly trap, put it in a trap and hang it on the crown of the tree The middle and lower parts trap fruit fly adults.

The present invention has the following beneficial effects:

Using the fermented liquid of residual cherry fruit instead of artificially prepared sweet and sour liquid to measure the occurrence period and population dynamics of Drosophila is simple, easy, practical and efficient. Not only is the trapping effect good and stable, but this technology can also realize resource recycling and turn waste into treasure.

Description of drawings

Figure 1 shows the trapping effect of the trapping liquid on fruit flies in the cherry orchard and the observation results of growth and decline dynamics (2014).

Figure 2 shows the trapping effect of the trapping liquid on fruit flies in the vineyard and the dynamic observation results of growth and decline (2014).

Figure 3 is the dynamic observation results of trapping liquid on fruit flies in cherry orchards (2015).

Figure 4 is the dynamic observation results of trapping liquid on fruit flies in cherry orchards (2016).

Fig. 5 is the effect (2013) of trapping Drosophila adults with different dilution ratios of fermented liquid of residual cherry fruit.

detailed description

In order to make the objects and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

experiment material

(1) Cherry juice fermentation liquid: liquid A (preferably homemade cherry original wine); liquid B (lower homemade cherry wine; liquid C (fermentation liquid of rotten fruit residues:); Provided by Engineering Technology Research Center Laboratory and Tianshui Shengtai Agricultural Comprehensive Development Co., Ltd. The sugar content, acidity and alcohol content of each batch of fermentation broth are shown in Table 2.

Table 1 Sources and main components of cherry juice fermentation broth

(2) Main ingredients of artificially prepared sweet and sour liquid: brown sugar: purchased from the market; edible vinegar: purchased from the market (acetic acid content ≥ 4%); orange juice: purchased from the market (juice content ≥ 5%); white wine: purchased from the market Laobaigan (alcohol 46%); trichlorfon: (90% trichlorfon powder + additives)

(3) Trapping equipment: red, green and blue plastic basins (about 20cm in diameter and about 8cm in depth); special traps for fruit flies (purchased online, about 12cm in diameter and about 6cm in depth).

Test treatment and method

1. Sugar-acid solution formula screening test (see Table 2 for each annual test treatment). Among them, the experimental treatment in 2013-2015 was designed according to the dilution ratio of the original liquid of the residual cherry fruit fermentation liquid; in 2016, the experimental treatment was designed according to the sugar-acid ratio of the original liquid of the fermentation liquid. Every year at the beginning of May, the prepared sweet and sour juice of cherry juice was formulated into traps of different concentrations, and compared with the best sweet and sour liquid formula reported in the literature, about 500ml to 600ml of sweet and sour liquid for each treatment were respectively packed into In the plastic pots, 3 to 9 trapping pots were set up for each treatment, and they were hung on the cherry trees according to the quincunx distribution of the treatments. The hanging height was 1 to 2 meters above the ground, and the number of fruit flies in each trap was recorded every day. Replenish the trapping solution to the basin every 7-10 days.

2. Sweet and sour liquid trapping test. From late April to early May, the prepared sweet and sour liquid (or cherry juice) was hung in the monitoring garden, and 5 to 10 trapping pots (device) were hung at each monitoring point. Hang them on the cherry tree according to the plum blossom distribution, the hanging height is 1 to 2 meters above the ground, and investigate and record the number of fruit flies in each trap every day. Replenish the trapping solution to the basin at intervals of 7-10 days to keep the original concentration all the time. When the number of adult insects attracted continues to increase, an insect forecast will be issued to guide the start of spraying and control.

3. Field setting technical test of traps. Using cherry juice fermented liquid as a trapping agent, the effects of trapping pot color and hanging height (upper: 2 meters from the ground, middle: 1 meter from the ground, lower: placed on the ground) on the effect of trapping insects were compared. Each treatment was repeated three times. In May-July and September-October, the experiment was repeated in the cherry orchard and in the vineyard.

Table 2 The formula screening test scheme of sugar-acid solution

Basic situation of the test site

This experiment was mainly carried out in cherry plantations such as the Cherry Variety Garden of Tianshui Normal University, the Cherry Experimental Garden of Tianguoshu Research Institute, Tianjiazhuang Fruit Farm Production in Taijing Town, and Gangu Fengying Big Cherry Cooperative. The area of the experimental gardens ranged from 3 to 40 mu. The row spacing is 2.5-3×4 meters, the tree age is 5-12 years old, and there are more than ten early, middle and late-maturing varieties, including Hongdeng, Meizao, Zaodaguo, Pioneer, Binku, Labins, Sweetheart and so on. The ground management is natural grass, and the tree shape is spindle-shaped.

Research result

1. Screening test results of sugar-acid solution formula

Table 3 The trapping effect of different traps on fruit flies (2013)

Table 4 The trapping effect of different traps on fruit flies (2014)

Table 5 The trapping effect of different traps on fruit flies (2016)

Table 6 The trapping effect of different traps on fruit flies (2016)

Investigation date: 5-30～06-07. Test site: Fruit Tree Research Institute

2. Observation results of annual growth and decline dynamics of fruit flies in Tianshui

The test results are shown in Figure 1-Figure 5, Table 3-Table 6.

3. Technical test results of setting traps in the field

(1) Effect of trap color on fruit fly trapping effect

Table 8 The trapping effect of trap color on fruit flies (unit: head)

(2) The influence of the hanging height of the trap on the trapping effect of fruit flies

Table 9 The trapping effect of the hanging height of the trap on fruit flies

(3) The effect of the type of trap on the trapping effect

Table 7 The test results of the effect of trap types on the trapping effect (unit: head)

Test Conclusions:

1. The results of four consecutive years of experiments show that among different traps, the stock solution of fermented cherry fruit juice has the best trapping effect on fruit flies, followed by the 2-fold dilution of the fermented cherry fruit juice, and the 5-fold dilution is the same as that of artificial traps. The trapping effect of the preparation of sweet and sour liquid is roughly the same. Two commonly used sweet and sour solutions (Tianshui formula, Sichuan formula) and commercial fruit fly trap No. 1 (purchased in Beijing) and No. ) was 60.4%-258.7% higher. It can be seen that the use of cherry residual fruit fermentation liquid instead of artificially prepared sweet-and-sour liquid to measure the occurrence period of Drosophila and the dynamics of population growth and decline is simple, easy, practical and efficient. Not only is the trapping effect good and stable, but this technology can also realize resource recycling and turn waste into treasure.

2. From the first ten days of May in the cherry orchards, the activity of adult fruit flies can be clearly seen, and the number of insect populations shows a trend of rapid increase in June. At the end of May and early June, the orchard began to see insect fruit, that is, the red light varieties began to be damaged at the end of harvest, and then the rate of insect fruit in late-maturing varieties continued to increase, and the insect fruit rate and insect population density showed a significant positive correlation.

3. The color of the trap has no obvious effect on the trapping effect of fruit flies. The hanging height of the trap has a significant difference in the trapping effect. The trapping effect is the best at a height of about 1m from the ground, followed by a height of about 2m, and the ground again. Therefore, sweet and sour liquid traps should be used in production to monitor and trap fruit flies. , the main hanging part should be about 1m in the middle of the canopy.

The above is only a preferred embodiment of the present invention, it should be pointed out that for those of ordinary skill in the art, without departing from the principle of the present invention, some improvements and modifications can also be made, and these improvements and modifications should also be It is regarded as the protection scope of the present invention.

Claims (3)

1. a kind of method that fruit bat is trapped based on cherry juice, it is characterised in that fruit bat is carried out by cherry cull fruit zymotic fluid Trap.

2. a kind of method that fruit bat is trapped based on cherry juice as claimed in claim 1, it is characterised in that the cherry is inferior Fruit zymotic fluid is as obtained by prepared by following steps：

Cherry cull fruit inside and outside S1, collection garden, by hand or Mechanical Crushing, loads the container that Plastic Drum etc. can be sealed, and determines The soluble solid content of fruit juice, if pol is less than 18%, 18% is supplemented to sucrose；

S2, stirred in 0.1% addition Angel fruit wine yeast of raw material weight ratio after sealing put normal temperature environment and make its nature Fermentation, the fermentation initial stage takes off lid agitation once daily, does not have to illustrate fermentation ends during foaming phenomena in observation container, salable bung Put the shady and cool place of drying to deposit, the standby coming year uses；

It is standby that juice was extracted or filtered out to S3, next year out when tree upper cherry fruit colour-change period, by the cherry juice zymotic fluid in bucket, with original Liquid or dilution 1-5 times of liquid is fitted into trapper as fruit bat trapping bait be hung on tree crown middle and lower part trap fruit bat adult.

3. a kind of method that fruit bat is trapped based on cherry juice as claimed in claim 1, it is characterised in that zymotic fluid is used Before, its sugar-acid ratio is allocated to 5~10: 1, its trap effect can be more preferably.